In Sohn-mat, which translates to "hand taste" and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu. Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

Sohn-mat: Recipes and Flavors of Korean Home Cooking

Cookbooks, Food & Wine

Lee, Monica

Nguyen, Tien

Main Courses & Side Dishes

Hardie Grant North America

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Frutti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.&nbsp; &nbsp; Packed with history, kitchen inspiration, and unabashedly delicious recipes--all gorgeously photographed--Preserved: Fruit is your guide to new culinary adventures.

Preserved: Fruit

MARTIN, RICHARD

Goldstein, Darra

Burns, Cortney

Canning & Preserving

Preserved: Vegetables&nbsp;brings the magic of pickles, ferments,&nbsp;and chutneys&nbsp;from all around the world to your home pantry. Following&nbsp;Condiments,&nbsp;Fruit,&nbsp;and&nbsp;Drinks, Preserved: Vegetables&nbsp;is the fourth in a series of six short books devoted to food preservation. &nbsp; Utilizing&nbsp;salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation,&nbsp;Preserved: Vegetables&nbsp;adds depth and dimension to any modern larder with recipes like&nbsp;Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste, and&nbsp;Misozuke, for Japanese style miso-cured vegetables.&nbsp; &nbsp; The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of&nbsp;Preserved.&nbsp; &nbsp; This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

Preserved: Vegetables: 25 Recipes

Condiments have been at the heart of food preservation for most of human history. In fact, the word itself originally referred to any substance that prevented food from spoiling. But condiments have outgrown these utilitarian beginnings, and now hold the power to transform the humblest of dishes into something revelatory. Imagine adding a fiery and aromatic zhug to cool yogurt to make the ultimate saucy accompaniment to grilled meats, or a vibrant ruby-red horseradish to serve alongside tinned fish at your next picnic. Faced with end of season tomatoes, why not make your own ketchup? A little less sweet, and with a lot more tang, this version is bound to replace whatever bottle you have in your fridge. &nbsp; Elevating the unsung culinary heroes to star status with stories, history, and showcasing recipes for delicious sauces, spreads, relishes, and chutneys, Preserved: Condiments brings a world of flavors to your kitchen and depth, spice, and interest to your cooking.

Preserved: Condiments

Organized by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honoring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author's wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist's guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

Slow Drinks

Childs, Danny

French Kitchen Lessons is a celebration of food, farm life, and the seasons--not only the seasons of the year, but the seasons of life: starting over, finding a place, trying new things, and gathering. In 2010, Cat Bude and her husband left their jobs in Seattle, packed up their house and their kids, and moved to Normandy, France. After much looking, they found a run-down, rambling farmhouse, overrun with wild rabbits, and Rabbit Hill Farm was born. As Cat and her family settled into life on the farm, an urge to share the joys of country life led Cat to start her blog, Rabbit Hill Lifestyle, and eventually she began hosting vintage shopping tours, guided market trips, lavender harvest parties, and cooking classes for readers of her blog traveling to Rabbit Hill. French Kitchen Lessons begins with classic French staples like pastry doughs, mother sauces, and stocks, then teaches you how to transform them into dishes to share at your table every season. Recipes range from traditional like Croques Monsieur and Boeuf Bourgignon, to those with modern twists like a savory Paris-brest and Lemon Poppy Seed Crêpes, and are all inspired by the French market-to-table tradition.

French Kitchen Lessons: Recipes & Stories from Normandy's Rabbit Hill Farm

Bude, Cat

Beverages & Wine

Approachable and designed for cooks of all skill levels, The No Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment's notice, turn pantry staples and prepared foods into dinners fit for company, and learn to stock your pantry like a pro. &nbsp; Become a smarter cook by first learning how to stock your pantry with basic ingredients like canned fish, beans, and grains that will come together at a moment's notice. Fill your fridge with fresh salad ingredients and ready-to-eat protein like cold cuts, smoked fish, and cheese, yielding easy-to-assemble meals that you can throw together. Shop wisely and you can also transform a rotisserie chicken into multiple meals - just see the entire chapter dedicated to just that.&nbsp; &nbsp; The No Cook Cookbook is full of clever ideas for producing family meals as well as casual dinners for one or two. And since no meal is complete without dessert, there's also a final chapter on speedy "little somethings," from stuffed dates to sweet and spicy nuts, or crushed cookies layered with Greek yogurt ice cream and honey.

No-Cook Cookbook: Fresh and Healthy Meals to Assemble, Eat, and Enjoy

Theodorou, Susie

Cooking Methods

See the best price to sell, buy or rent books by the Hardie Grant North America publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Hardie Grant North America